Teriyaki Grilled Salmon with Corn-Peach Salsa

Teriyaki Grilled Salmon with Corn-Peach Salsa
3 tsp. teriyaki sauce
2 tsp. lime juice
4 1/2 tsp. honey
4 salmon fillets, skinless
2 ears corn, grilled and removed from the cob
1 fresh peach, finely chopped
2 tomatoes, chopped
1/4 onion, finely diced
1/4 cup cilantro, minced
1 Tbsp. red wine vinegar
1 Tbsp. lime juice
Lime wedges, for garnish

Coat a grate with nonstick spray; preheat grill. Combine the teriyaki sauce, 2 tsp. lime juice and honey in a baking dish, stir well and marinate salmon 5-10 minutes. Mix the remaining ingredients together for the salsa; set aside for 1 hour.

Remove the salmon from the marinade, and discard the marinade. Grill salmon, uncovered, over medium-high for 4-5 minutes on each side, or until flaky and fish has reached a safe internal temperature of 145 degrees. Remove filets from grill and top with salsa mixture. Garnish with lime wedges, if desired. Refrigerate any leftovers.

Makes 4 servings.

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